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A quintessential spring veggie, new potatoes are worth grabbing when they’re around. Their thin, flaky skins, waxy centers, and delicate, sweet flavor are ideal for potato salad. Aromatic fresh herbs do double duty here, featuring in a creamy herbed tahini vinaigrette and chopped into the salad. White beans add extra sustenance, and crunchy cucumbers and peppery watercress add even more veggie goodness. Dots of mustard deliver a final pop of flavor to this crowd-pleasing new potato salad. Parsley, cilantro, and chives work well; feel free to use one or a combination.
Tips
Gluten-free version: To make this gluten-free, use a gluten-free whole grain and/or Dijon mustard.
Watercress swap: Don’t have watercress? Use another green such as baby spinach or arugula.
For more inspiration, check out these tasty ideas:
- Indian-Spiced Potato Salad
- Potato Salad with Horseradish Vinaigrette
- My Mama’s Potato Salad Recipe
- Or this roundup of potato salad recipes.
- 1 cup apple cider vinegar
- 3 tablespoons pure maple syrup
- 1 teaspoon sea salt
- 1½ teaspoons freshly ground black pepper
- 1½ cups chopped cucumber
- 1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
- 2 lb. new potatoes, quartered
- ¾ cup packed fresh herbs such as parsley, cilantro, and/or chives
- ¼ cup tahini
- ¼ cup whole grain or Dijon mustard
- 2 whole cloves garlic
- 8 bulbs green garlic or green onions, white and light green parts only, chopped
- 4 cups fresh watercress, large stems removed
Instructions
- For marinated cucumber and beans, in a medium bowl whisk together apple cider vinegar, 2 tablespoons of maple syrup, salt, and 1 teaspoon pepper. Add cucumber and beans. Toss to combine. Cover and marinate 1 hour at room temperature. Drain, reserving brine for vinaigrette.
- Bring a large pot of water to boiling. Add potatoes; cook 8 to 10 minutes or until potatoes are tender. Drain. Place potatoes in a large bowl; cool slightly until still warm but not hot.
- For vinaigrette, in a small blender or food processor, combine ¼ cup of the herbs, the tahini, 2 tablespoons of the mustard, the garlic, the remaining 1 tablespoon of maple syrup and ½ teaspoon pepper, and 2 to 3 tablespoons of the brine from Step 1. Process until smooth, adding water as needed to achieve desired consistency.
- To potatoes, add green garlic, the remaining ½ cup of herbs, the marinated cucumber and beans, and the vinaigrette. Stir until combined. Add watercress; toss to coat. Serve immediately or chill. Before serving, dot with mustard and sprinkle with additional fresh herbs.
The post New Potato Salad with Herbed Vinaigrette appeared first on Forks Over Knives.
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